Brazil Nut Free Classic Chai Latte

Total time20 min

Prep time5 min

Cook time15 min

Warming, deeply spiced, and endlessly comforting, this homemade chai latte is the kind of drink that makes you want to curl up on the couch and forget the outside world exists. Whole spices like cardamom, cinnamon, cloves, and black peppercorns are simmered low and slow in water before the milk and tea go in, which means every sip is layered with real, complex flavor — not the flat, powdery version from a packet. Honey brings a gentle sweetness that plays beautifully against the heat of fresh ginger and the floral bite of star anise. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to deal with. That peace of mind is especially welcome in a category of spiced drinks where pre-made blends and café versions can be surprisingly unpredictable. The whole process comes together in under fifteen minutes, and straining everything through a fine-mesh sieve at the end gives you a silky, clean cup that honestly rivals anything you'd order at a coffee shop. Make it once and it will absolutely become part of your regular rotation.

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Ingredients

2 servings

1 cup water
1 cup whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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2 black tea bags (or 2 tsp loose-leaf black tea)
1-inch piece fresh ginger, thinly sliced
4 green cardamom pods, lightly crushed
1 cinnamon stick
4 whole cloves
4 whole black peppercorns
1 star anise (optional)
2 tbsp honey, or to taste

Instructions

1
Combine the water, ginger, cardamom pods, cinnamon stick, cloves, peppercorns, and star anise (if using) in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
2
Add the tea bags and milk to the saucepan. Raise the heat to medium and bring the mixture just to a gentle simmer — small bubbles at the edges, not a rolling boil — then reduce the heat to low and steep for 4 to 5 minutes, until the chai is deep brown and richly spiced.

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